Cinnamyl alcohol CAS 104-54-1

Cinnamyl alcohol naturally exists in the form of esters in Peruvian resin, cinnamon leaves, hyacinth oil, and cyclamate. Commonly used as fragrance fixative and modifier. It is also shared with phenylacetaldehyde. It is an indispensable spice for the preparation of narcissus essence, rose essence and other floral perfumes, and it can also be used to prepare apricot, peach, raspberry, plum and other flavor essence, cosmetics essence and soap essence. It has a mild, lasting and comfortable fragrance, with elegant fragrance. It is also an important pharmaceutical raw material, commonly used in the synthesis of cardiovascular and cerebrovascular drugs, such as Naoyizi. Can effectively inhibit lung tumors caused by viruses; Clinically used for various tumors such as leukemia, uterine cancer, ovarian tumors, esophageal cancer, etc. Cinnamyl alcohol is a food flavoring temporarily allowed for use according to GB2760-96 regulations. It is mainly used to prepare strawberry, lemon, apricot, peach and other fruit type edible essence and brandy